After making that delicious pumpkin cheesecake pie, I found myself with a fair amount of pumpkin puree and no recipe to use it. I HATE throwing away food, so instead I decided I would find a recipe to use my leftover pumpkin, fortunately I didn’t have to look far, Donna Washburn and Heather Butt’s “Complete Gluten-Free Cookbook” had a recipe for Pumpkin Chocolate Chip Cookies. I had my doubts about how tasty they would be, but my practical side convinced me that it was worth a try.

And I need not have worried, the cookies were soft and cake-like with just a hint of pumpkin flavour – absolutely delicious!

GF Chocolate Chip Pumpkin Cookies

Pumpkin Chocolate Chip Cookies
(Donna Washburn and Heather Butt’s “Complete Gluten-Free Cookbook”)

Ingredients:

  • 1 cup sorghum
  • 2/3 cup bean flour (I used garbanzo fava, but the recipe called for whole bean)
  • 1/2 cup tapioca starch
  • 1 tsp xantham gum
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 cup pumpkin puree
  • 3/4 cup packed brown sugar
  • 1/2 cup shortening
  • 2 tbsp grated orange zest (I don’t like citrus so I didn’t include it and they were still delicious)
  • 1 – 1/2 cups chocolate chips

Directions:

  1. Mix first 9 ingredients together and set aside.
  2. Blend the pumpkin, sugar and shortening together with an electric mixer for 3 minutes until smooth.
  3. Gradually add the dry ingredients to the wet ingredients, blending well.
  4. Stir in orange zest (if using) and chocolate chips.
  5. Drop batter by rounded spoonfuls, approximately 2 inches apart and flatten slightly with a fork. Let cookies stand for 30 minutes.
  6. Preheat oven to 350F and lightly grease cookie sheet(s).
  7. Bake cookies in pre-heated oven for 10-14 minutes, or until set. Transfer to a cooling rack and let cool completely.
  8. ENJOY! Mmmm